How to cook with a baby

Ingredients

• 1.5 lb Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 1 piece Onion (large, finely chopped)
• 4 cloves Garlic (minced)
• 1 tablespoon Fresh Ginger (grated)
• 1 cup Tomato Puree (canned or jarred)
• 2 tablespoon Vegetable Oil (for curry base)
• 1 teaspoon Ground Turmeric
• 1 teaspoon Ground Cumin
• 1 teaspoon Garam Masala
• 0.5 teaspoon Chili Powder (optional for heat)
• 1 teaspoon Salt (or to taste)
• 1 cup Water or Chicken Broth (low‑sodium broth preferred)
• 2 tablespoon Fresh Cilantro (chopped, for garnish)
• 12 ounce Okra (fresh, sliced into ½‑inch pieces; pat dry)
• 1 tablespoon Vegetable Oil (for okra stir‑fry)
• 0.5 teaspoon Mustard Seeds
• 0.5 teaspoon Cumin Seeds
• 0.25 teaspoon Ground Turmeric (for okra)
• 0.5 teaspoon Salt (for okra)
• 1 teaspoon Lemon Juice (optional, adds brightness)

Instructions

1. Prepare All Ingredients

   Finely chop the onion, mince the garlic, grate the ginger, cut the chicken into bite‑size pieces, and slice the okra into ½‑inch rounds. Pat the okra dry with a paper towel to reduce slime.

   Time: PT10M

2. Sauté Onions

   Heat 2 tbsp oil in the large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Garlic and Ginger

   Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

4. Toast Spices

   Add turmeric, ground cumin, garam masala, and chili powder. Stir quickly for about 30 seconds to release aromas.

   Time: PT1M

   Temperature: medium heat

5. Incorporate Tomato Puree

   Pour in the tomato puree, mix well, and let it cook for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: medium heat

6. Add Chicken and Liquid

   Add the chicken pieces, stir to coat with the sauce, then pour in 1 cup water or broth. Bring to a gentle boil.

   Time: PT2M

   Temperature: medium heat

7. Simmer Chicken

   Reduce heat to low simmer, cover partially, and cook for 10 minutes until the chicken is cooked through.

   Time: PT10M

   Temperature: low simmer

8. Start Okra Stir‑Fry

   While the curry simmers, heat 1 tbsp oil in the small skillet over medium‑high heat.

   Time: PT1M

   Temperature: medium‑high heat

9. Pop Mustard and Cumin Seeds

   Add mustard seeds; when they start to pop (about 10 seconds), add cumin seeds and turmeric, stirring quickly.

   Time: PT1M

   Temperature: medium‑high heat

10. Cook Okra

    Add the sliced okra to the skillet, spread in a single layer, and stir‑fry for 8 minutes until tender and lightly browned.

    Time: PT8M

    Temperature: medium‑high heat

11. Season Okra

    Season the okra with ½ tsp salt and drizzle 1 tsp lemon juice; toss to combine.

    Time: PT1M

12. Finish Curry

    Taste the chicken curry, adjust salt if needed, and stir in chopped cilantro.

    Time: PT1M

13. Serve

    Plate the chicken curry and serve the sautéed okra on the side. Enjoy while hot.

    Time: PT0M

Nutrition Facts

Calories

300

Protein

25 g

Carbohydrates

15 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken Breast, Turkey Thighs
• Instead of Onion: Shallot, Leeks
• Instead of Garlic: Garlic paste
• Instead of Fresh Ginger: Ground ginger (½ tsp)
• Instead of Tomato Puree: Crushed tomatoes, Fresh tomatoes blended
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Chili Powder: Paprika, Cayenne pepper (¼ tsp)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Water or Chicken Broth: Vegetable broth
• Instead of Fresh Cilantro: Parsley
• Instead of Okra: Frozen okra (thawed)
• Instead of Vegetable Oil: Canola oil
• Instead of Lemon Juice: Lime juice

Equipment Needed

• Large Pot or Dutch Oven
• Cutting Board
• Chef’s Knife
• Wooden Spoon or Spatula
• Small Skillet
• Measuring Spoons
• Small Bowl (optional)

Critical Steps — Do Not Skip

• Adding and toasting the spices (step 4) to develop flavor.
• Simmering the chicken until fully cooked (step 7).
• Cooking the okra quickly over high heat to avoid slime (step 10).

Chef Tips from the Video

• Use a heavy‑bottomed pot to prevent scorching of the tomato base.
• For extra depth, add a splash of coconut milk at the end of cooking.
• If you like extra heat, increase chili powder or add a sliced green chili.

Troubleshooting

Storage

Refrigerator: Store curry and okra in separate airtight containers for up to 4 days.

Freezer: Freeze curry in portions for up to 2 months; okra does not freeze well.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The curry flavor deepens after refrigeration; reheat gently and add a splash of water if it thickens.
• Okra can be prepared ahead and reheated quickly in a skillet.

Frequently Asked Questions